southwestern stuffed peppers

These stuffed peppers are delicious- the flavors are simple yet distinct.  Another great recipe from Real Simple Magazine.  If you aren't already a subscriber I highly recommend it.  It's a simple, classy magazine unlike so many others that are out there.  You get a bit of everything from fashion to finances to really delicious recipes.  Say goodbye to old fashioned Italian stuffed peppers (I've never liked them) and hello to these.

southwestern stuffed peppers (adapted slightly from Real Simple Magazine, February 2012)
1 cup brown rice, cooked
6 scallions, thinly sliced, white and green parts separated
1 pound lean ground beef
1 cup frozen corn
1 (4.5 ounce) can chopped green chilies
1 1/2 teaspoons cumin
1 cup Cheddar cheese, grated
kosher salt and black pepper
4 large red bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup light sour cream
salsa for serving (I used Tapatio sauce)

Heat oven to 375 degrees.  Cook the rice according to package directions.
In a large skillet over medium high heat cook the ground beef and scallions (white parts), breaking up the beef with a spoon until no longer pink.  Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Arrange the bell peppers, cut-side up in a 9x13-inch baking dish or pan.  Divide the beef mixture among the bell peppers, add 1/2 cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes.  Uncover, sprinkle with the remaining cheese and bake until browned, 5 to 7 minutes more.
In a small bowl, whisk together the sour cram and 1/4 cup water.  Drizzle over the bell peppers and top with salsa and scallion greens.